Method

Heat the oil in a frying pan, cook the venison for 5 mins, then turn over and cook for 3-5 mins more, depending on how rare you like it and the thickness of the meat (cook for 5-6 mins on each side for well done). Lift the meat from the pan and set aside to rest.

Add the balsamic vinegar to the pan, then pour in the stock, redcurrant jelly and garlic. Stir over quite a high heat to blend everything together, then add the blackberries and carry on cooking until they soften. Serve with the venison, celeriac mash (see below) and broccoli.

Tip

Serve with celeriac mash

Thickly peel and chop a small celeriac, then boil
with 3 small potatoes. Drain when tender and
mash with butter and plenty of seasoning.

Tip

Healthy benefits

Venison, an excellent source of protein, is low in
calories. It also supplies an easily absorbed form
of iron, so is ideal for pregnant and menstruating
women. Venison contains good levels of the energising B vitamins – a standard portion provides
60 per cent of our daily B12 requirement.

Use cranberry jam with port instead and it was yummy. Needed to cut the venison steaks as they were on the thick side and were too bloody for my taste after five minutes each side. Served with leeks, mushrooms and sweet potato chips. Delish.

I love this recipe - have had the pleasure of trying it a few times now and never fails its quick and fuss freeI add a shallot and reduce sauce a fair bit adding only 1 tbsp red currant jelly- next time I will actually add blackberries ( never tried recipe with as always forget to get some!)Truly delicious Yum

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